The American version of Shepherd’s Pie adds vegetables (photo © Foster’s Market Cookbook).

[3] Shepherd’s Pie with sweet potato mashed potatoes, at Centerville Pie Company. You can also use a polenta top crust (photo © Centerville Pie Company).

[4] Fancy Shepherd’s Pie, showing that even a humble comfort food can be transformed into banquet fare. Here’s the recipe from Chopin And My Saucepan (photo © Chopin And My Saucepan).

If you didn’t find what you were looking for in yesterday’s roundup of St. Patrick’s Day recipes, we’ll be adding new ones over the next week.

Today’s recipe, Shepherd’s Pie Twice-Baked Potatoes (below), fuses a British-Irish favorite, Shepherd’s Pie, with a baked potato.

Shepherd’s Pie is a dish consisting of minced meat, usually lamb but also beef, in which case it is called cottage pie.

It’s made in a pie plate; the top is covered with a mashed potatoes. It’s baked until the mashed potatoes brown, creating a top crust. There is no bottom crust.

Topping the potato crust with breadcrumbs creates a Cumberland Pie.

While the classic U.K. comfort food recipe does not include vegetables, Americans have added corn, carrots and other veggies to the recipe, riffing off of the pot pie.
 
 
THE HISTORY OF SHEPHERD’S PIE & COTTAGE PIE

The term “cottage pie” predates “shepherd’s pie” by nearly a century, but the terms were long used synonymously until the lamb-beef differentiation was set down [source].

Cottage pie was an affordable meat dish for peasants and shepherds, who resided in humble cottages.

The name was bestowed on the dish some time later. Initially, it fell into the generic category of meat pie.

Potatoes came from the New World, first brought to Europe by the Spanish in the 16th century. It took until the late 16th century for potatoes to begin to be grown in Ireland.

In 1589, the British explorer Sir Walter Raleigh brought potatoes to Ireland and planted them at his estate near Cork. The local gentry were invited to a banquet featuring the potato in every course.

The peasants who grew the potatoes had been handed an important new food crop, which became a staple in Ireland.
 
 
SHEPHERD’S PIE TRIVIA

 

RECIPE: SHEPHERD’S PIE/COTTAGE PIE TWICE-BAKED
POTATOES

This recipe, by Carla Cardello for the Idaho Potato Commission, marries Shepherd’s Pie to Twice-Baked Potatoes.

Carla used ground beef in her recipe, along with the American-favored medley of vegetables, including carrots, corn, green beans and peas.

Frankly, we think the American approach is better, adding more dimensions of flavor than plain ground meat and mashed potatoes.

She also added a sprinkle of cheddar cheese and a bit of fresh rosemary. The Idaho Potato folks say this dish will bring the Luck of the Irish to your St. Patrick’s Day celebration.

Ingredients

1. PREHEAT the oven to 425°F. Place the potatoes on a baking sheet. Brush each with olive oil, sprinkle with salt and prick with the tines of a fork. Bake for 45-60 minutes or until fork tender. Lower the oven temperature to 350°F. Meanwhile…

2. COMBINE the beef, onion and salt in a large hot skillet and cook until the beef is browned, breaking it into pieces with a spatula as it cooks. Drain off any excess grease. Add the garlic and cook for 30 seconds.

3. ADD the tomato sauce and vegetables. Cook for 4-5 minutes, stirring often. Add the broth and Worcestershire sauce and bring to a boil. Turn down the heat and simmer for 15-20 minutes or until the mixture is thick and glossy, stirring often. Add the rosemary.

Once the potatoes are done cooking…

4. CUT in half lengthwise. Scoop the insides into a large mixing bowl, being careful not to tear the shell. Place the hollowed potato shells back onto the baking sheet.

5. BEAT the cooked potato insides with an electric mixer (or by hand with a potato masher), until mashed and smooth. Do not over-beat. Beat in the butter and salt until completely incorporated then slowly beat in the milk. Stir in 1/2 cup cheese.

6. DIVIDE the meat mixture among the potato shells. Top with mashed potatoes then sprinkle with the remaining 1/4 cup cheese. Bake at 350°F for 18-20 minutes, or until golden brown and cheese has melted.
 
 
MORE SHEPHERD’S PIE

This Shepherd’s Pie recipe—the real pie, not a potato—has a Middle Eastern twist. Roasted cumin and chickpeas (garbanzo beans), a Mediterranean duet, are added to deliver warm, earthy flavor harmonies.

Do you celebrate St. Patrick’s Day?

Even if you don’t wear green or watch a parade on March 17th, you pick up a green bagel or some Irish soda bread and end the day with wine and Irish cheeses, a green cocktail, or an Irish Coffee.

Or, you can make a traditional Irish or Irish-themed recipe, for brunch, lunch, or dinner. This year, St. Patrick’s Day falls on a Saturday, affording more time to cook.

In our book, “Irish-themed” comprises any authentic Irish food, or anything colored green, from Appletinis and Broccoli Salad to Chocolate Mint ice cream.

If you only have time for a drink: Irish whiskey, Guinness, and other Irish beers, or an Irish cream liqueur with after-dinner coffee.

Here’s a menu of choices:
 
 
IRISH-THEMED BREAKFAST

 
 
IRISH-THEMED BEER & COCKTAILS

 
 
IRISH-THEMED APPETIZERS & SALADS

 
 
IRISH-THEMED LUNCH & DINNER RECIPES, SIDES
& CONDIMENTS

 
 
CORNED BEEF RECIPES

 
 
IRISH-THEMED DESSERTS

 
 
IRISH-THEMED SNACKS

[2] Corned beef hash patties with fried or poached eggs, from Idaho Potatoes (photo © Idaho Potatoes).

[3] Irish Soda Bread Recipe from The Baker Chick (photo © The Baker Chick).

[4] Irish Cheddar from Murray’s Cheese (photo © Murray’s Cheese).

[5] Guinness Float from R Lounge | Times Square (photo © R Lounge) (photo #5).

[6] Guinness-Marinated Corned Beef & Cabbage from Justin O’Connor | Guinness Storehouse | Dublin (photo © Guinness).

[7] For a cheese plate, serve green cheese and other Irish cheeses with green fruits (photos #7 and #8 © Atalanta Corp).

[8] Green Ombre Layer Cake from McCormick.

[9] Pot O’Goldtini. Here’s the recipe Here’s the recipe (photo © Goldschläger)

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

It seems that once or twice a year, a new brand of artisan ice cream pops up in a local store.

Ice cream lover that we are, we try every one. They’re all good, but aside from the occasional groovy flavor, they don’t distinguish themselves from all the other good ice cream in the freezer case.

Finally, we have something to write about: A La Mode ice cream. It’s allergen-free: made in small batches in a dedicated facility with no eggs, nuts or sesame.
 
 
ICE CREAM FOR EVERYONE

Even if you don’t have allergies, you’ll want to try A La Mode ice cream.

It’s one of the best premium ice creams we’ve tasted in a while:

 
When we tool the tops off the pints, we questioned the aqua-blue and bright pink colors of two flavors. Could anything this bright taste great?

Yes, they can! The minute we tasted them, we couldn’t stop spooning up another taste, and another, and….

You don’t have to be a kid to dig into this ice cream. If you’re an ice cream-loving adult, you’d be remiss not to.
 
 
DIG IN!

The initial retail line includes these craveworthy flavors:

 
You can find them in:

 
The line is certified kosher (dairy) by OU.
 
 
WHERE TO FIND IT

A La Mode Shoppe began as a boutique ice cream parlor in New York City.

If you’re in the neighborhood (360 East 55th Street, Manhattan), the ice cream parlor has many more flavors.

If you can’t stop in, you can buy pints at retailers nationwide, or online.

We are delighted that they are now serving up their brand of happiness to consumers nationwide. The ice cream is also sold in bulk to foodservice customers.

[2] No more plain vanilla: This one’s bright pink, with multicolor sprinkles.

[3] Portion control: a 3.5-ounce cup may keep you from eating the whole pint.

[4] Shakes, sundaes, ice cream sandwiches, pie à la mode: Enjoy them all! Shown: affogato, espresso with Wired coffee chip ice cream.

Discover more at ALaModeShoppe.com.

[2] Amaranth porridge with almond milk and maple syrup. Here’s the recipe from Food Heaven Made Easy (photo © Food From Heaven Made Easy).

[3] Elegant presentation: cooked farro pressed into a ring mold, unmolded and topped with fruit, at Villard Restaurant | Lotte New York Palace Hotel (photo © Lotte New York Palace Hotel).

[4] Special occasion Porridge Brûlée. Here’s the recipe from Pom Wonderful (photo © Pom Wonderful).

We love oatmeal, a whole-grain comfort food that warms the belly in the morning.

If you’re an oatmeal fan, you may have had other common types of porridge:

 
If you like food adventures, searching for new taste experiences, venture into alternative grain porridge territory.

In fact, the same grains that have become popular for sides at dinner and grain bowls at lunch are equally delicious in the cereal bowl, with milk, fruit and sweetener.
 
 
ALTERNATIVE GRAIN CEREALS

 
If your market doesn’t carry them, you can find them at a natural foods store, including Whole Foods.

If you have leftovers from dinner, heat them up and serve with your favorite breakfast cereal toppings.

Bonus: All of these are whole grain cereals. A longer list of whole grains, plus why you need to eat them.

Bonus Tip: We also heat our cereal milk in the microwave. Aside from adding to the comfort food level, it keeps the cereal warmer, longer.
 
 
HOT CEREAL TOPPINGS

As with oatmeal, the sky’s the limit; or at least, the kitchen ceiling is.

Use whatever you have to add flavor dimensions to your bowl of porridge:

 
 
WHAT IS PORRIDGE?

Porridge is a dish made by boiling ground, crushed, or chopped cereal grains in water or milk. It is alternatively known as gruel, hot cereal and mush.

Optional flavorings can be added, from spices to fruits or cheese.

Porridge is usually served hot for breakfast, in a bowl or dish. It may be sweetened with sugar or served as a savory dish (cheese grits is an example).

Worldwide, barley, fonio, maize, millet, rye, sorghum, triticale and quinoa are also made into porridge.

We’ll get to today’s tip in a minute or so. But here’s what inspired it.

Frenchly.us is a website for Francophiles in the U.S. that covers news, arts, culture, style and all things French.

Which includes food.

In the past, the website sponsored a Best Baguette competition in different cities, naming some 15 finalists from the best in bakeries the city. Buy a ticket, and taste them all in one place.

This year it was the Best Croissant competition, which we attended recently. If you’re a croissant lover, imagine being in a venue with the city’s 15 best croissant bakers, who bid you to sample as much as you’d like.

More than 700 eager eaters went from station to station in a Manhattan location, eating as much as they desired. How many croissants do you think you can eat?

We’d be stuffed at two…although we calculated that if we only ate two bites of 15 croissants, that would be about three croissants.

But the bakeries brought more than their classic croissants. They brought almond croissants, chocolate croissants (pain au chocolat), specialty flavors like pistachio, along with muffins, fruit breads and rustic loaves.

Plus unlimited coffee, tea, jam, butter, and other French delights like pâté.

What’s a taster to do?

For one thing, don’t order the optional brunch. You won’t have room to sample the cornucopia of croissants.

The competing bakeries are shown in image #3.

While every bakery’s products were of the highest quality, participants were asked to vote for their favorites.

And the winners are…

 
 
PARTY IDEA!

Coordinate your own Best Croissant competition. Ask friends and family to bring the best from their neighborhoods.

You can do this with any food, from brownies, chocolate chip cookies and éclairs to non-baked, savory foods like bagels and chicken wings.

Our friend Cricket has an annual Super Bowl event where everyone brings their favorite wings for a wing-off.
 
 
WHAT ARE CROISSANTS?

Croissants are French breakfast breads, served with jam and butter, and coffee.

They belong to a category called Viennoiserie, “items of Vienna.”

[2] For chocolate lovers, pain au chocolat (chocolate croissant [literally, “chocolate bread”; photo courtesy The Bojon Gourmet).

[3] The 15 finalists in the 2018 Best Croissant competition.

Viennoiserie includes such favorites as brioche, cheese and other flavors of danish, chausson aux pommes (apple turnover), chouquette (dough sprinkled with pearl sugar and sometimes filled with custard or mousse), pain au chocolat, pain au lait, pain aux raisins, and others.

The Original Croissant

The original croissant (croissant is the French word for crescent) was plain laminated dough. Puff pastry yeast dough alternates with layers of butter—many layers, a process known as laminating.

Subsequently, bakers created what have become standards: the almond croissant, filled with frangipane and topped with sliced almonds; and the chocolate croissant, correctly called pain au chocolat, baked with a piece of dark chocolate in the center.

Others have soft fillings, such as lemon curd, jam, coffee crème.

There are also pretzel croissants, which are not laminated dough, but adapt German soft pretzel dough into the crescent shape.
 
 
CROISSANT HISTORY

Stories that the roll was made in the shape of the crescent of the Turkish flag, after the defeat of the Turks in the Siege of Vienna in 1683, are a perpetuated myth.

 
Today…

 
Ahhhh!